JIN ASIAN CAFE

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED REAR EXIT DOOR TO FACILITY NOT RODENT/PEST PROOF. NOTED THE EXTERNAL BACK DOOR PROPPED OPEN DURING INSPECTION AND THE SCREEN DOOR IN FRONT OF IT IN USE. NOTED TEARS IN THE SCREEN APPROX. 6-8 INCHES LONG IN THE MIDDLE AND SIDES OF THE SCREEN. ALSO NOTED AN APPROX. 1/2 INCH GAP FROM THE BOTTOM OF THE SCREEN DOOR AND THE FLOOR. ALSO NOTED A HOLE IN THE DOOR FRAME AT THE BASE ON THE RIGHT SIDE OF THE DOOR, WHEN FACING DOOR FROM EXTERIOR. THIS HOLE IS EXPOSED TO THE OUTDOORS WHEN THE MAIN DOOR IS PROPPED OPEN AND IS APPROX. 3 INCHES IN DIAMETER. INSTRUCTED TO REPAIR EACH OF THESE OPENINGS TO PREVENT PEST ENTRY TO FACILITY. SERIOUS VIOLATION: 7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CARDBOARD BEING REUSED AS SHELF LINER AND FLOOR COVERING. INSTRUCTED TO REMOVE CARDBOARD AND MAINTAIN THESE SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN FOOD RESIDUE AND GRAYISH STAINS FROM THE FOLLOWING SURFACES: THE HANDLES ON THE KITCHEN HAND SINK, THE HANDLE OF THE RICE WARMER, THE HANDLES OF THE UPRIGHT FREEZERAND THE CHEST FREEZER. MUST CLEAN GREASE DEPOSITS FROM THE FOLLOWING SURFACES: THE HANDLES OF THE FRYER BASKETS AND THE EXTERIOR OF THE FRYER SIDES AND THE RIGHT SIDE OF THE STEAM TABLE. MUST CLEAN THE BLACK CHAR BUILDUP AND FOOD DEBRIS SURROUNDING EACH WOK. MUST CLEAN DARK STAINS AND RESIDUE FROM BASIN OF MOP SINK.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN YELLOWISH SPLATTER STAINS FROM WALL TO RIGHT OF FRYERS (BEHIND MICROWAVE). MUST CLEAN DUST FROM WALL ABOVE BACK RIGHT EXTERIOR CORNER OF WALK IN COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED DOZENS OF EMPTY CARBOARD BOXES BEING STORED ON THE FLOOR IN THE BASEMENT NEAR THE STAIRS. ALSO NOTED DOZENS OF STACKED, UNUSED AND SOILED CHAIRS THROUGHOUT THE BASEMENT. INSTRUCTED TO REMOVE ALL UNNCESSARY OBJECTS FROM PREMISES AND STORE REMAINING ITEMS AT LEAST 6 INCHES OFF THE FLOOR. MUST INVERT MOPS DURING STORAGE OR STORE AT LEAST 6 INCHES OFF THE FLOOR.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND WOK STATION NOT CLEAN.(GREASE BUILDUP). MUST CLEAN AND DEGREASE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN AT MAIN KITCHEN(WOK AREAS) AND STAIRS LEADING TO BASEMENT. MUST CLEAN AND SANITIZE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE. MUST PROVIDE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND FOOD AT IMPROPER TEMPERATURES: IN THE 1 DOOR PREP COOLER- 2LBS OF CRAB RANGOON AT 48.7F, 2LBS OF PORK AND SHRIMP EGGROLLS AT 45.1F, AND 5LBS OF CHICKEN AT 45.6F. OUT ON THE PREP AREA-6LBS OF PORK AND SHRIMP EGGROLLS AT 69.4F. OPERATOR DISCARDED AND DENATURED SAID FOOD. INSTRUCTED TO STORE ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE AND TO MAINTAIN. CRITICAL CITATION ISSUED 7-38-005(A).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED FACILITY TO CEASE THE USE OF PLASTIC SHOPPING BAGS FOR FOOD STORAGE AND TO USE ONLY FOOD GRADE MATERIAL.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED FACILITY TO ROUTINELY DETAIL CLEAN ALL FLOORS AND TO MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. REMOVE GREASE BUIL-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOOR BEHIND DISHMACHINE AND UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT. DETAIL CLEAN BASEMENT FLOOR ESPECIALLY ALONG WALLBASE.REMOVE DIRT ANF FOOD DEBRIS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKY FAUCET BASE AT THE 3-COMPARTMENT SINK IN FRONT BAR AREA. MUST REPAIR/MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL AND DATE ALL COOKED FOOD ITEMS INSIDE WALK-IN COOLER AND PREP COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FROZEN MEATS STORED IN A PLASTIC GROCERY BAGS INSIDE REACH-IN FREEZER. INSTRUCTED TO USE A FOOD GRADE STORAGE BAGS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, INTERIOR OF COOLERS AND FREEZERS IN KITCHEN FOOD PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REGROUT FLOOR IN KITCHEN FOOD PREPARATION AREA. DETAIL CLEAN FLOOR UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT. MUST REMOVE GREASE BUILD-UP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 3 COMPARTMENT SINK IN DISHWASHING AREA IS DRAINING SLOW. MUST REPAIR/MAINTAIN. EXPOSED HANDEASH SINK IN FOOD PREPARATIO AREA IS DRAINING SLOW. MUST REPAIR MAINTAIN. BACK FLOW PREVENTION DEVICE IS NEEDED FOR REAR MOP SINK. MUST PROVIDE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS PREPARED AND SERVED.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPING CLOTHES STORED ON TOP OF PREP TABLES IN KITCHEN FOOD AREA. MUST PROPERLY STORE WIPING CLOTHES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE/REPAIR RUSTY SHELVINGS INSIDE THE COOLERS USING A NON-TOXIC FINISH.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING. A BACKFLOW PREVENTION DEVICE IS NEEDED FOR THE ICE MACHINE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST CLEAN,ORGANIZE BASEMENT STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.REMAINING ARTICLES MUST BE PROPERLY STORED TO 6" OFF FLOOR/WALL FOR EASIER CLEANING.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: AN EXPOSED HANDSINK IS NEEDED BEHIND THE FRONT SERVICE BAR AREA,MANAGER PLANS TO MAKE FRUIT SMOOTHIES.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: MUST PROVIDE A PEST CONTROL LOG BOOK WITH ALL REQUIRED DOCUMENTS INCLUDE A MAP LOCATOR INDICATING ALL PEST CONTROL SERVICES PROVIDED.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: MUST INSTALL A GREASE TRAB BOX FOR THE KITCHEN 3 COMPARTMENT SINK AS REQUIRED AND INCREASE WATER PRESSURE SAME SINK.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOOD CONTAINERS MUST BE LABELED TO IDENTIFY FOOD PRODUCTS STORED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE BADLY STAINED CUTTING BOARDS IN THE KITCHEN AREAS AND REPLACE/REPAIR RUSTY SHELVINGS INSIDE THE COOLERS USING A NON-TOXIC FINISH.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING REQUIRES A DETAIL CLEANING FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLER,SIDES OF HOT COOKING EQUIPMENTS,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF FOOD EQUIPMENTS,UPPER PANEL OF ICE MACHINE,INTERIOR COMPARTMENTS OF DEEP FRYERS,INTERIOR CABINETS OF HANDSINKS IN TOILET ROOMS,DRY STORAGE SHELVINGS ETC.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES INCLUDE BASEMENT,FLOOR DRAINS REQUIRES A DETAIL CLEANING.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE KITCHEN AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING. A BACKFLOW PREVENTION DEVICE IS NEEDED FOR THE ICE MACHINE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST CLEAN,ORGANIZE BASEMENT STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.REMAINING ARTICCLES MUST BE PROPERLY STORED TO 6" OFF FLOOR/WALL FOR EASIER CLEANING.